South Korean pomelo cup cake
By DwightGraham
When I saw a netizen making cakes with orange peels, I imagined the fragrant orange flavor and immediately thought of the bottle of South Korean honey grapefruit tea at home. I was moved to action. I tossed it over and over, and it was just for exercise. There is a joke. Westerners often call cup-shaped cakes Muffins. My friend Tina and I always call them horse dung. We asked our parents if we wanted to eat horse dung. Our leaders didn't know what to say and shouted that it was delicious. Tina's leaders laughed beside us. Cut the crap and get down to business.
Recipe Recommendations
- eggs appropriate amount
- condensed milk appropriate amount
- low-gluten flour appropriate amount
- lemon juice appropriate amount
- essence appropriate amount
- powdered sugar appropriate amount
- salt appropriate amount
- salad oil appropriate amount
- milk fragrance
- baking
- half an hour
- ordinary
Steps for South Korean pomelo cup cake
1
Prepare materials.
2
Separate the egg yolk protein, beat the egg yolk first, add 2 teaspoons sugar, beat well, add 2 teaspoons, add essence, beat well, add 3 teaspoons salad oil, beat well, add 4 teaspoons salad oil, beat well, add honey pomelo, or beat well.
3
Sift in the flour with a flour sieve. Do not add it in one time. Add it in three times. Do not stir while rotating. Use a rubber knife to cut and mix well. No powder particles will be seen.
4
3 egg whites, beat them up, requiring 4 teaspoons of sugar and 0.5 teaspoons of lemon extract. Add sugar twice, and then beat until the egg whites turned over with a spoon do not immediately disperse downward and can stand for 10- 20 seconds.
5
Place 1/3 of the beaten egg white in the egg yolk paste. Add 2 teaspoons of RNM wine and mix well in chopped and mixed form.
6
Add the batter you have just made and pour into the remaining 2/3 of the egg white, and mix well in the form of cutting and mixing.
7
Prepare cake cups and cup paper.
8
Pour in the batter 8 minutes full.
9
Shake the baking sheet vigorously a few times to allow the large bubbles to escape. Put it in a preheated oven and bake at 350F for about 30 minutes.
10
The finished product is baked.South Korean pomelo cup cake Make Tips
South Korean yuzu tea is very fragrant, and it makes an excellent combination for cake making. When you break open the cake, the yuzu scent fills the air. The yuzu honey we bought at a Korean market is indeed authentic; we have bought yuzu honey from Shenzhen before, but the taste was always somewhat lacking. I would like to clarify that this is not about blindly worshipping foreign things or claiming that Chinese products are bad; I am speaking specifically about this product. I didn't add any leavening agents to the cake this time; it relies entirely on beaten egg whites to rise. As you can see from the cross-section, it rose evenly. It tastes very soft and fluffy, with a rich yuzu flavor. My partner is satisfied, and I enjoy it too. These small cakes are great for breakfast or afternoon tea. Any leftovers can be stored in an airtight container in the refrigerator. When you want to eat one, microwave it for 10-12 seconds, and the cake will become warm and fragrant.